Brown Linzertorte Linzertorte Braun Recipes

AUSTRIAN LINZER TORTE

Steps:

• Place flour, ground almonds, sugar, baking powder, cinnamon, and cloves on a clean work surface. Add butter and 2 egg yolks; knead quickly to form a smooth dough. Wrap dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with remaining 1 tablespoon butter.
• Press 2/3 of the dough evenly in the pan so that the entire bottom is covered. Spread red currant jam on top. Divide remaining dough into several pieces and roll into 1/3-inch strands between your fingertips. Arrange the strips over the jam in a neat lattice pattern. Place the last strip along the sides of the pan to form a rim.
• Beat remaining 2 egg yolks and brush over the lattice and rim, taking care not to splash onto the jam.
• Bake in the preheated oven until golden brown, about 45 minutes. Watch carefully towards the end of the baking time to make sure the torte does not turn too dark. Let cool and remove gently from the pan. Store for at least 3 days in a cool place before serving.

LINZERTORTE

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon zest; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled. , Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each., Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10x6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed). , Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired.

LINZERTORTE

Steps:

• Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
• In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to overprocess; you don't want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
• In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
• Divide dough in half. Set a 10-inch fluted tart pan with a removable bottom on a parchment-lined baking sheet. Using your fingers, press 1 dough half into tart pan. Chill until firm, about 30 minutes. Meanwhile, roll remaining dough half between 2 sheets of parchment paper lightly dusted with flour to a 12-inch round; place on a baking sheet and chill until firm, about 30 minutes.
• Using an offset spatula, spread jam evenly over chilled dough in tart pan; set aside. Using a fluted pastry wheel, cut 3/4-inch-wide strips from chilled round of dough. Arrange strips on top of jam in a lattice pattern. Freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake, rotating pan halfway through, until torte is golden brown all over, about 40 minutes. Transfer to a wire rack to cool 20 minutes. Remove ring and cool torte completely. Torte can be kept at room temperature, loosely covered in plastic wrap, for up to 3 days. When ready to serve, dust with confectioners' sugar, if using.

BROWN LINZERTORTE: LINZERTORTE BRAUN

Steps:

• TO MAKE THE DOUGH: In a food processor fitted with the metal blade, process the FLOUR and HAZELNUTS (filberts) until the nuts are ground into a fine powder. Pour the mixture into a large bowl. Stir in the sugar, cocoa, lemon zest, cinnamon, cloves, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. In a small bowl, mix the yolks and lemon juice. Using a fork, stir into the flour mixture until it clumps together. Press the dough into a ball, and divide equally into two thick disks. Wrap each in plastic wrap and refrigerate until firm, at least 60 minutes and up to overnight.
• Position a rack in the center of the oven and heat to 350°F.
• Butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with a round of parchment and butter the paper.
• Crumble one of the dough disks into the pan. Press firmly and evenly into the pan, bringing the dough 1 inch up the sides. (If the dough is very cold and cracks while using, the heat of your hands will eventually soften it.) The dough will be quite thick, about 1/4 inch at the sides. Prick the dough with a fork and freeze for 10 minutes. In a small bowl, beat the egg white with a pinch of salt until foamy. Lightly brush the inside of the shell with some of the beaten white. Place the springform on a baking sheet and bake just until the dough is set, about 15 minutes. Cool completely on a wire rack.
• Let the other disk of dough stand at room temperature for 5 minutes. Spread the preserves in the shell. Roll out the remaining dough on a lightly floured work surface into a 1/4 inch thick circle. Using a fluted pastry wheel, cut the dough into 3/4 inch wide strips. Arrange the strips over the jam in a lattice pattern, trimming as needed, pressing the ends of the strips to side crust. If the strips crack, piece them back together. Gather up any odd strips and trimmings and press a thin layer of dough all around the edge of the crust, securing the ends of the strips. (Discard any leftover dough.) In a small bowl, beat the egg yolk with the milk. Brush the strips lightly with the egg yolk mixture and sprinkle the top with almonds. Bake on the baking sheet until the preserves are bubbling, about 45 minutes.
• Cool for 10 minutes on a wire rack. Run a knife around the inside of the pan to loosen the torte, then cool completely in the pan on the rack, at least 3 hours. Remove the sides of the pan. Invert the torte onto a plate and peel off the parchment paper (it may tear off in pieces, but keep at it). Invert again on a serving plate. Sift the confectioners' sugar over the torte and serve. Makes 8 servings.
• MAKE AHEAD: The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Let stand for 10 minutes before using. The tart can be baked up to 2 days ahead, wrapped in plastic wrap, and stored at room temperature.
• Kaffeehaus . Rick Rodgers.